Taco Soup - Lunch Version

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Taco Soup - Lunch Version

Tricia
The Cook
12 Servings
11 Ingredients
0 Comments
This Taco Soup comes together easily in your slow cooker and makes a great weekday lunch you can simply reheat at the office. With its bold and savory Mexican flavor, this is one meal you won't want to wait until dinnertime to enjoy.
12 Servings
11 Ingredients
0 Comments

Ingredients

  • 3 cups cook Ground Beef
  • 1 ¼ cups dice Onion
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons Taco Seasoning
  • 1 ounce Ranch Dressing Mix
  • 15 ½ ounces Whole Kernel Corn, Canned
  • 15 ½ ounces Diced Tomatoes, Canned
  • 10 ounces Diced Tomatoes with Green Chiles
  • 45 ounces Pinto Beans, Canned
  • 2 cups Water

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, heat cooked beef and onions.
  2. Place meat in slow cooker, add in all other ingredients.
  3. Cook on low for 4 hours.
  4. Allow to cool.
  5. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, heat cooked beef and onions.
  2. Place meat in slow cooker, add in all other ingredients.
  3. Cook on low for 4 hours.

Nutrition Facts

  • Not available.

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